Breakfast Burrito Bowl with Spiced Butternut Squash
Prep Time: 5mins
Cook Time: 25mins
Total Time: 30mins
Course: Breakfast, Brunch
A healthy Mexican-inspired breakfast burrito bowl made with roasted butternut squash, pico de gallo, egg and avocado.
20-ouncesbutternut squash(seeded and cut into 1-inch cubes)
1 1/2teaspoonsolive oil
Freshly ground pepper(to taste)
Juice from ½ a lime
Olive oil spray
1/4cupreduced-fat shredded cheddar cheese
Preheat oven to 425 degrees F. Spray a large nonstick baking sheet with oil. In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon salt and pepper. Toss well to coat. Spread squash evenly onto a sheet pan and roast for 20-25 minutes, or until browned and tender, tossing once halfway through.
Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.
Heat a small skillet over medium heat, lightly spray with olive oil spray, add eggs, season with salt, cover and cook to your desired doneness.
To assemble bowls: Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls.